blueberry crumble coffee cake

We went berry picking this weekend and got a bunch of raspberries and blueberries.

Normally, I just love to eat fresh berries plain, preferably ice cold out of the fridge…  But we really did pick a ton of berries, and I can only eat so many before they will go bad!

So I have been trying to think of ways to use them up and this morning I woke up dreaming of a tall, steaming, crumbly piece of coffee cake loaded with juicy berries…  I couldn’t resist whipping one up, and it was the perfect way to showcase these glorious fresh blueberries!

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  • Sue

    am making now and it smells wonderful!!!

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  • pat

    Made this Thursday, took it wrapped in plastic and a paper bag, flew to Texas and served it for a family reunion. It didn’t last long and I have shared the recipe with many. Yes it traveled well in my carryon. Thanks for a great recipe!

    • annaliseree

      Oh wow Pat! Such a fun idea to pack this on a trip. I would never have thought to try that! I’m guessing that means TSA let you take it through security? ;o) (Totally making a mental note to pack homemade treats on my next trip!)

  • Heather

    FYI, this is so wonderful with whipped cream on top. :-)

  • Nirupama

    Hey girl! I just found this recipe via pinterest (and then lost it). I discovered that there are a ton of spam sites that stole your photo!! People have also posted it on allrecipes and myrecipemagic. Not sure if this bothers you or not, but I just wanted to make you aware of it. This looks like a fab recipe and I plan on making it tonight.

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  • parker

    Hi! This recipe looks good. I’ve never heard of cardamom. Any information on what it is

    • Heather

      hi parker. Cardamom is from the ginger family. Alot of scandinavians use it. It has a distinct flavour. Ginger may be substituted,

      • parker

        Ok thanks so much.! I hope to give it a try today.

      • annaliseree

        Thanks for picking up my slack Heather! :)

  • Maria

    Just wanted to let you know your recipe and photo are being shared by a Facebook page, with no link back to you, in case you want to report it for copyright violation.

    • annaliseree

      THANK YOU Maria!

  • Kathy

    Made this yesterday and we really liked it. I did not add the cardamom. I think I liked it even better the second day as the topping softened up over night. The recipe is definitely a keeper…thanks for sharing it. I found your site by googling the name of your recipe and looking for the picture that was shown with the Facebook share of your recipe…glad I could find the original post. :)

    • annaliseree

      Thank you so much for taking the time to find me Kathy! It means more to me than you probably know! <3

  • Julie

    this is an amazing recipe, i found it on pinterest! oh and the cardamom is totally worth it…..$14 a pop, but if you bake all the time like me, it’s worth it:)

    • annaliseree

      I totally agree Julie… Cardamom is worth every penny! :)

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  • K

    This looks amazing! Can I leave out cardamom (and not substitute anything?)

    • annaliseree

      Yep, you can leave out the cardamom! Enjoy!

      • K

        Thanks so much! Looks amazing, can’t wait to try it! :D Keep up the good work sister!

  • Kara

    If I use frozen blueberries do I need to coat them in flour or increase baking time like in some other recipes? Looks incredible.

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  • Sharon W-R

    Just made this. Delicious! I too found there was about 50% too much topping mix, but it’s all good, because then I made my favourite banana chocolate chip muffins and put the crumble on those! Yum!

  • Hev

    Is the sugar in the cake caster sugar or regular sugar?

  • Blue Poppy

    Just wanted to say that I tried this recipe today and it’s wonderful, Thank You! It’s easy to do and taste wonderful, thank you again for sharing.

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  • Valley Family Fun

    It’s in the oven now! Thanks!

  • Chocodoodle

    Hi. Can someone pleeeeeeease explain how you measure a ‘cup’ of butter?
    I’m from the UK and here we measure butter by weight…….surely?

    • annaliseree

      Sorry Del! 1/4 cup of butter = about 57 grams. I hope that helps!!